For dinner last night I made Baked Wild Salmon With Almond-Lime Sauce.
It’s been several weeks since I’ve really cooked because we recently returned from our trip to the west coast which included trips to LA, San Luis Obispo on the central coast (with a stopover for lunch in Santa Barbara), and San Francisco.
To say we dined out a lot is an understatement…aside from the typical Californian cuisine our meals included Peruvian, Greek, Mexican, Italian, Vietnamese, Chinese, and good old American Prime Rib. Here are just a few photos I took of some appetizers from our lunch at The Slanted Door restaurant ( Modern Vietnamese) in San Francisco where we dined with our son and his girlfriend outside at The Ferry Market overlooking the bay. Aaahhhh………..
Niman Ranch Beef Carpaccio (with roasted peanuts, rau ram and fresh lime juice)
Crispy Imperial Rolls (with shrimp, pork, and glass noodles)
Chicken Noodle Soup
Back to last night’s dinner… I had some wild Alaskan salmon fillets and wanted to prepare them simply so when I brought in the day’s mail and noticed this recipe in the current issue of Whole Living magazine I decide to try it.
I have made slow roasted salmon before, and love the delicate texture and taste of the salmon especially when paired with fresh herbs and citrus. The somewhat surprising addition of almonds to the yogurt sauce lends an interesting crunch to the dish. So here’s another tasty, healthy and simple recipe to add to your repertory of salmon dishes.
Baked Wild Salmon With Almond-Lime Sauce (Whole Living Magazine, April, 2012)
serves 4
4 5-oz skinless wild Alaskan salmon fillets (I left the skin on)
coarse salt
2 tablespoons extra-virgin olive oil, plus more for the pan
¼ cup slivered almonds
1 tablespoon fresh lime juice
¼ cup, plus 1 tablespoon low-fat plain Greek yogurt
½ small shallot, very thinly sliced
1 cup fresh herbs, such as mint, chervil, or parsley
1. Heat oven to 250 degrees and on a lightly oiled baking sheet, season fillets with salt. (I also added freshly cracked black pepper). Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes.
2. In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use.
3. To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.
I served this salmon with brown basmati rice with diced carrots, celery, onion, and spices…
and a salad of romaine, red cabbage, celery, parsley, green onions, and grape tomatoes dressed in a white wine/balsamic fig vinaigrette.
